À la carte

Salt of the Earth

In Food Finds By Lisë Stern / July 2012

If you think salt is exclusively white, descend the steps of the Portsmouth Salt Cellar (yes, it is below street level), and you’ll be greeted by the glowing lights of lamps carved from blocks of pinkish orange Himalayan salt.

Oceanic Hotel on Star Island

In Taste(ful) Stays By Lisë Stern / July 2012

The Oceanic Hotel on Star Island is comprised of a sprawl of nineteenth-century wooden buildings that enable that enable as many as 280 guests to spend the night among the Isles of Shoals from mid-June through mid-September.

blue, The Inn on the Beach

In Taste(ful) Stays By Lisë Stern / June 2012

Seven years ago a 1950s Plum Island inn was transformed into blue (lowercase “b”), The Inn on the Beach. General Manager David Geiger describes it as “a South Beach style boutique hotel with New England undertones.” Like its Floridian counterpart, Plum Island is a barrier island. Much of it is a nature reserve, known for its birds. Blue is open year-round, and is the only hotel on Plum Island.

Governor’s Inn

In Taste(ful) Stays By Lisë Stern / May 2012

Twenty years ago, in 1992, brothers Herman and Anthony Ejarque decided to temporarily change careers and open a bed and breakfast in Rochester. The early 1900s building had once been the home of New Hampshire Governor Huntley Spaulding. “When we started, we didn’t think we’d be here so long,” says Herman. “We thought it would be a fun project to get it going, then we’d turn it over to some couple who’d run it.”

Royal Fudge

In Food Finds By Lisë Stern / April 2012

Fudge shops and coastal locales seem to go hand-in-hand. And most seaside fudge I’ve tried is, well, fine. Roly’s English Fudge ($13/pound) is in a class by itself. It’s slightly dry, yet still has a creaminess, packed with buttery caramelized flavor that keeps you nibbling away.

Bedford Village Inn

In Taste(ful) Stays By Lisë Stern / April 2012

“When you stay here, you get transported into a different frame of mind,” says Jon Carnevale, General Manager of the Bedford Village Inn. “You feel like you’re 1,000 miles away, but still close. It’s sophisticated but approachable.”

Butter Up

In Food Finds By Lisë Stern / March 2012

Winter farmers’ markets are a fun place for food discoveries, and that’s where I met Tracey Brown and John Valdes, owners of Seacoast Butters in Amesbury. They were offering samples of their extensive line of compound butters, plain or spread on warm bread.